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2013/02/07

In which I talk about my inability to follow directions (French Fridays with Dorie: Fresh Orange Pork Tenderloin)

Hello.

My name is Cher and I can't follow directions.

There.

I've said it.

Acknowledging that you have a problem is the first step to recovery, right?

I have had this problem since I was a very young child. Doing what I am supposed to do, but perhaps not always doing it quite the way it was intended to be done.

It has been both a blessing and a curse in life.

And has put me in a spot of trouble on more than one occasion.

I am not sure if it is a character flaw or just makes me "charmingly quirky". I choose to believe the latter.

At the risk of denying myself the rights granted to me in the 5th amendment, I will refrain from providing examples.

Nothing good can come of it. ﻿﻿﻿﻿
﻿﻿

In my mind, it looks like this outside.

When I started reading this week's recipe (I am looking at you fresh orange pork tenderloin), I took one look at the ingredient list (like) and started reading through the directions (not like). ﻿﻿
Peel and segment oranges. Um, no thanks.

Cut a large tenderloin into 8 pieces. Whaaatttt?

Skillet cook the individual slices. And THEN add the onion and "stuff" and simmer. Hmmm.

This was not going to fly. There are some very regimented tenderloin doneness specifications in this house (and no, they are not my personal specifications). My heart of hearts knew that skillet-cooked tenderloin medallions were not going to yield the just pink centers that are mandated.

No just pink center = grumbling.

Sigh.

I knew that following directions wasn't going to happen.

[Quirky charm kicks in.]

So here's how it went down:

Four large oranges were juiced and placed into a small saucepan along with some broth, shallots, coconut balsamic vinegar, cardamom and some salt & pepper. Liquid was allowed to cook down until it thickened.

Onions were sauteed in oil until they just started to pick up color. The tenderloin (still intact - no medallions) was salted and peppered then placed into the pan with the cooking onions. Once the meat had been seared on all sides, the whole pan was placed into a hot oven (I think it was at 425 or 450) and it all cooked until the meat was almost to temperature (140 F).

At this point it was pulled from the oven. Tented with foil and allowed to rest for a few minutes and then, and only then, was it sliced into medallions and served with the "gastrique". It was paired with some balsamic (blackberry ginger) roasted Brussels sprouts and some TWD Foccacia and was declared to be good.

Once, again, your instincts were correct - seriously I don't understand how all that pulp and onions were meant to be appetizing. The only reason I'm sticking with the group at this point is because I'd miss you too much if I left.

I almost jumped on the roasting bandwagon, but stuck with medallions. They were delicious as I was very careful to watch them while they cooked ... I didn't want them dry! However, I will be roasting my tenderloins from now on. ;)

Well, I liked the recipe as is, but yeah, yours sounds pretty awesome. ;) Sometimes not following directions is the better way to do things. Glad you were able to make this work for you - it looks great!

I vote for "charmingly quirky". But it's always the right thing to tailor the recipe so it works for your family of eaters. Sounds like it worked out well. I'm very intrigued by the blackberry ginger balsamic. Did you steep it yourself or buy it? And a Vitamix? I'm so jealous! Can't wait to hear what you make with it. Stay warm and dry during the storm.

Ya, I've never been good at rules or directions either...maybe that's why you are such a great cook! Creativity and common sense are good traits, especially in the kitchen. I could not get a vision for this recipe so I "fixed" it too and loved it. we also don't do pink.

Cher, Blackberry Ginger roasted Brussel Sprouts sound just awesome and they look fantastic alongside the pork tenderloin and you went the "pan-roasted and then oven baked" route as well. I think that is the only way I like to prepare whole pork tenederloins too. The Focaccia to mop up the lovely sauce sounds like a great idea too. Very lovely meal!Have a great weeekend!

I like your instincts Cher! That's how I wanted to prepare it too and if I ever make it again, I probably will. Congrats on your Vitamix! They are a huge investment but everyone I know who has one loves it!

I just knew I could count on getting some great ideas from my fellow Doristas! Mine was only OK, but because I didn't do anything different. I love the idea of the flavored balsamic on the brussels sprouts too. Inspirational!

You win. Hands down. I felt like a real cad when I sliced up the pork tenderloin but Dorie said...... My medallions were over-cooked and tough, a habit inherited from my Mother when I was a kid and when you cooked the hell out of pork. No pink. Ever. I do well with roasts and always have the pink middle because I use a meat thermometer just as you did. I think your instincts were brilliant and I think I need to follow less rules. So there. I'm still waiting for the change of seasons so you can begin again to throw everything on the grill. Yeah, I've got 8 boxes that have never been opened since our move 8 years ago. The more packing I do, the less sentimental I become, and they may just have to be tossed, unopened. If I haven't missed them for 8 years, how important can they be?

Cher…I love everything about this post! Slightly quirky people are my favorite. I believe you have to make the food for the family you cook for. Your roast sounds delicious…great flavors! I always cook my tenderloins to be just a tad pink in the middle. Since I haven’t made mine yet, I might leave mine whole. Your blackberry balsamic sounds delightful!

Go gettem with that Vitamix ! It is the non-Christmas gifts like this that tend to actually feel more "like" Christmas to me as I get older. I guess because they actually have more of an air of unexpected than the season now holds for me (too many years of wonderful Mom, wife, etc duty with all the coordination involved:) And kudos for going with your gut on the pork. Hope you guys are staying warm up there. I almost headed to Vt and then saw the forecast.....Spring will be here soon enough :)

I have a sideways problem to yours ... I often unintentionally don't follow recipes. I'll read it once, days before cooking, and then plow right in. My hole-ly memory makes-up whatever tidbits are missing, and result is almost always different - but not necessarily worse - than what the author intended. I'm a cookbook writer's worst nightmare. Have fun with the Vitamix! I'm eager to hear what you think of it.

Hi Cher - thanks for stopping by Tasting Jerusalem. Come by for a visit again ok? I am missing my FFWD ladies. Regardless of the new Tasting Jerusalem endeavour, I just have so little time to cook these days but I follow along with your recipe selections and keep looking for a little whole in my schedule to jump back in.

I love what you did here - think it was brilliant. I find myself not so into following directions either except when I really have no idea what I'm doing (that happens alot too!)